Growing up, chef Jason Whitehead liked the vegetables no other kids would dare eat, and beetroot was one of them. While living in London, a Polish lady introduced him to a sour soup called borscht. This is his best version.
What you’ll need
Combine all the marinade ingredients and give them a whisk. It’s best to make this a day before you want to cook the chicken, as it will need at least 12 hours for the flavours to penetrate the meat. Massage the marinade into the chicken wings, cover them and refrigerate for as long as possible.
You can make the raita in advance, too, but it’s better made when you need it. Grate the cucumber into a sieve, and press lightly to extract some of the juices (keep these, though, for a smoothie). Place the cucumber into a bowl along with the rest of the raita ingredients. Cover and refrigerate while you cook the wings.
If you’re doing them in the oven, preheat to 190°C on the fan setting, pop the marinated wings onto a greased baking tray, season with salt and pepper, and bake for around 30 minutes until nicely browned and crisp.
Arrange the cucumber raita in the centre of a platter and pile the chicken wings on top. Garnish with coriander.